Jen Causey
Hands-On Time
15 Mins
Total Time
40 Mins
Serves 4

You might be surprised to learn that it only takes 15 minutes of hands on time to make this gorgeous dish, which is suited for both a regular weeknight or having people over. Leftovers would make a delicious grain bowl—shred the pork and spoon with the vegetables over brown rice with a drizzle of the sauce. To turn it into a menu, start with a cheese board and olives, and end with simple brownies or fresh mint tea. Shopping tip: Multicolored carrots are a visual bonus, but if you can’t find them, regular orange ones will do.

Headnote by Lindsay Maitland Hunt

How to Make It

Step 1

Preheat oven to 425°F. Toss carrots and onion with 3 tablespoons oil and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast until beginning to soften, 12 to 14 minutes.

Step 2

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Season pork with remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Move vegetables to edges of baking sheet; place pork in center (reserve skillet). Roast until a thermometer inserted in center of pork registers 140°F, 10 to 12 minutes. Transfer pork to a cutting board; let rest for 5 minutes.

Step 3

Add broth to skillet; cook over medium-high until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in butter, tarragon, and mustard. Thinly slice pork and serve with vegetables and mustard sauce.

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